In a large frying pan heat oil and fry onion and garlic on a med-high heat until soft.
Add mushrooms and water turning the heat down to medium.
Let simmer for around 7 minutes until the mushrooms have cooked a little.
Add roux* and stir in.
Add in cream cheese or sour cream and turn heat to low.
Add in vinegar to taste (I used maybe 4-5 Tbls). Don't be tempted to add salt & pepper because the taste doesn't mix well with the vinegar.
Stir through parsley and serve with whatever you like!

*Note - Roux is a mixture of equal parts flour & water or oil to make a base to thicken soups and sauces.

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About Me

I'm Jacquie, an Australian ex-pat living in the USA and a gluten intolerant vegan.
This blog is dedicated to my love of gluten free vegan cooking and vegan life. Visit Vegans Have Superpowers on Facebook!